1. Arrange students into groups. Each group needs at least ONE person who has a mobile device.
2. If their phone camera doesn't automatically detect and decode QR codes, ask students to
4. Cut them out and place them around your class / school.
1. Give each group a clipboard and a piece of paper so they can write down the decoded questions and their answers to them.
2. Explain to the students that the codes are hidden around the school. Each team will get ONE point for each question they correctly decode and copy down onto their sheet, and a further TWO points if they can then provide the correct answer and write this down underneath the question.
3. Away they go! The winner is the first team to return with the most correct answers in the time available. This could be within a lesson, or during a lunchbreak, or even over several days!
4. A detailed case study in how to set up a successful QR Scavenger Hunt using this tool can be found here.
Question | Answer |
| 1. Define employability. | Skills that help you get a job. | 2. List three employability skills that will help you in this class. | Timeliness, positive attitude, and teamwork | 3. Define the term "clean." | To remove visible soil and dirt | 4. Define the term "sanitize." | To remove bacteria and viruses | 5. FATTOM represents what? List as many conditions as you can. | Conditions bacteria need to thrive. | 6. List two foodborne illnesses and how they could be spread. | norovirus and salmonella | 7. Give one example of a physical contaminant. | hair | 8. What is the range for the temperature danger zone? | 41-140 | 9. Fully cooked chicken should be cooked to an internal temperature of what? | 165 degrees | 10. Cooked fish should be cooked to an internal temperature of what? | 145 degrees | 11. Define cross contamination. | The transfer of bacteria from one surface to another. | 12. Give one example of cross contamination. | lettuce on a cutting board covered with chicken juice. | 13. What is one way to put out a grease fire? | baking soda | 14. What should you say before walking with a hot pan in the kitchen? | hot pan | 15. Define the term "whip." | To add air to something and increase the volume. | 16. List three different knives used in our kitchen. | Chef, santoku, and paring | 17. Where is the broiler located in the oven? | top | 18. How many tablespoons are in 1/4 c? | 4 | 19. How many tablespoons are in one stick of butter? | 8 | 20. Step one of all our recipes is mise en place. What does that mean? | everything in place | 21. Why is a sharp knife less dangerous than a dull one? | more pressure which could equal a deeper cut | 22. IF a food is minced, what would it look like? | Very small | 23. If a person is vegetarian, what does that mean? | no meat | 24. True or False. You measure dry and wet ingredients with the same measuring cups. | False | 25. If you spill something on the floor, what should you do? | Alert coworkers and clean it immediately. | 26. MSDS sheets have what kind of information? | chemical safety info | 27. FIFO stands for what? | first in first out | 28. Something that is parbaked or parcooked is? | partially cooked already | 29. Herbs come from what part of a plant? | leaves | 30. List three places spices may come from. | Seeds, bark, root |
Define employability.&choe=UTF-8
Question 1 (of 30)
List three employability skills that will help you in this class.&choe=UTF-8
Question 2 (of 30)
Define the term "clean."&choe=UTF-8
Question 3 (of 30)
Define the term "sanitize."&choe=UTF-8
Question 4 (of 30)
FATTOM represents what? List as many conditions as you can.&choe=UTF-8
Question 5 (of 30)
List two foodborne illnesses and how they could be spread.&choe=UTF-8
Question 6 (of 30)
Give one example of a physical contaminant.&choe=UTF-8
Question 7 (of 30)
What is the range for the temperature danger zone?&choe=UTF-8
Question 8 (of 30)
Fully cooked chicken should be cooked to an internal temperature of what?&choe=UTF-8
Question 9 (of 30)
Cooked fish should be cooked to an internal temperature of what?&choe=UTF-8
Question 10 (of 30)
Define cross contamination.&choe=UTF-8
Question 11 (of 30)
Give one example of cross contamination.&choe=UTF-8
Question 12 (of 30)
What is one way to put out a grease fire?&choe=UTF-8
Question 13 (of 30)
What should you say before walking with a hot pan in the kitchen?&choe=UTF-8
Question 14 (of 30)
Define the term "whip."&choe=UTF-8
Question 15 (of 30)
List three different knives used in our kitchen.&choe=UTF-8
Question 16 (of 30)
Where is the broiler located in the oven?&choe=UTF-8
Question 17 (of 30)
How many tablespoons are in 1/4 c?&choe=UTF-8
Question 18 (of 30)
How many tablespoons are in one stick of butter?&choe=UTF-8
Question 19 (of 30)
Step one of all our recipes is mise en place. What does that mean?&choe=UTF-8
Question 20 (of 30)
Why is a sharp knife less dangerous than a dull one?&choe=UTF-8
Question 21 (of 30)
IF a food is minced, what would it look like?&choe=UTF-8
Question 22 (of 30)
If a person is vegetarian, what does that mean?&choe=UTF-8
Question 23 (of 30)
True or False. You measure dry and wet ingredients with the same measuring cups.&choe=UTF-8
Question 24 (of 30)
If you spill something on the floor, what should you do?&choe=UTF-8
Question 25 (of 30)
MSDS sheets have what kind of information?&choe=UTF-8
Question 26 (of 30)
FIFO stands for what?&choe=UTF-8
Question 27 (of 30)
Something that is parbaked or parcooked is?&choe=UTF-8
Question 28 (of 30)
Herbs come from what part of a plant?&choe=UTF-8
Question 29 (of 30)
List three places spices may come from.&choe=UTF-8
Question 30 (of 30)
